Showing 57 posts tagged food

jessicasutton:

I came home this afternoon to deliciously scented apartment—smokey, sweet pork that had been cooking for hours. I’ve posted this recipe before, but this morning, I decided to put it all in a crock pot, so it could cook while I was at work. I followed the same steps, just using a crock pot liner (seriously, buy these if you at all use a crock pot), and a smaller cut (2.5lbs) of meat so it would fit. When I took the pork out, it fell apart perfectly. 

Tonight, I made pulled pork tacos. YUM. Original recipe is below.

Ingredients

  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) - 5 To 7 Pounds
  •  Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Reblogging for future dinners! Yum!

allidoiswatchthesky: Thought I’d share the recipe for the yummy dish I posted a photo of yesterday! It’s actually a combination of two recipes found online and combined by John, who loves to make everything on his plate in to one big lump of food. Spice Chickpea and Zucchini Saute (serves 4) 2 tablespoons canola oil 1 large onion, diced 4 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 8 plum tomatoes, chopped 2 cans (15 1/2 ounces each) chickpeas, drained and rinsed 2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces Coarse salt and ground pepper Directions In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper. Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve. For even more flavor, sprinkle the saute with chopped cilantro, and garnish with lime wedges just before serving (We do this if we have the ingredients around, but works well without too) Rosemary-Lemon Marinade(This was taken from a recipe for Grilled Mediterranean Chicken Vegetable Kabobs, but we just use the marinade) (serves 4) 1/4 cup lemon juice 3 tablespoons olive or vegetable 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves 1/2 teaspoon salt 1/4 teaspoon pepper 4 cloves garlic, finely chopped In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours We usually cut up the chicken in bite sized pieces and marinade for between 30 minutes to an hour. Then we cook the chicken up in a pan on the stove (alas, no grills allowed on our apartment balcony). We cook up some Jasmine rice and pour both the veggie saute and chicken over top and gorge ourselves. (links to recipes found here and here) Reblogging for future use.

allidoiswatchthesky:

Thought I’d share the recipe for the yummy dish I posted a photo of yesterday! It’s actually a combination of two recipes found online and combined by John, who loves to make everything on his plate in to one big lump of food.

Spice Chickpea and Zucchini Saute

(serves 4)

  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 8 plum tomatoes, chopped
  • 2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
  • 2 zucchini, quartered lengthwise and cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper

Directions

  1. In a large skillet, heat oil over medium. Add onion; cook, stirring occasionally, until beginning to brown, 5 to 8 minutes. Add garlic, coriander, and cumin; cook, stirring, until fragrant, 1 to 2 minutes.

  2. Add tomatoes, chickpeas, zucchini, and 1/2 cup water; season with salt and pepper.

  3. Cover skillet; simmer mixture over medium-high heat, stirring, until zucchini is tender, 10 to 12 minutes. Season with salt and pepper, as desired, and serve.
  4. For even more flavor, sprinkle the saute with chopped cilantro, and garnish with lime wedges just before serving (We do this if we have the ingredients around, but works well without too)


Rosemary-Lemon Marinade
(This was taken from a recipe for Grilled Mediterranean Chicken Vegetable Kabobs, but we just use the marinade)

(serves 4)

1/4 cup lemon juice

3 tablespoons olive or vegetable

2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves

1/2 teaspoon salt

1/4 teaspoon pepper

4 cloves garlic, finely chopped

In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours


We usually cut up the chicken in bite sized pieces and marinade for between 30 minutes to an hour. Then we cook the chicken up in a pan on the stove (alas, no grills allowed on our apartment balcony). We cook up some Jasmine rice and pour both the veggie saute and chicken over top and gorge ourselves.

(links to recipes found here and here)

Reblogging for future use.

Coconut Chicken Fingers

HOLY YUM, Y’ALL! I had no idea how amazing chicken could be until I made this… and it was so easy! Thank you, Cooking Light! Do yourself a favor and make this for dinner.I served it with sweet and sour sauce and it was delectable.

Total: 28 minutes
Yield: 6 servings (serving size: about 4.5 ounces)

Ingredients

  • 4  (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 1  cup  rice flour
  • 1  cup  whole buttermilk
  • 1  large egg
  • 1 1/2  cups  unsweetened flaked coconut
  • 3  tablespoons  canola oil
  • Sweet chile sauce (optional)

Preparation

1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.

Nutritional Information

Calories: 298 
Fat: 12.7g (sat 4.1g,mono 5.4g,poly 2.6g)
Protein: 28.7g
Carbohydrate: 15.9g
Fiber: 1.7g
Cholesterol: 102mg
Iron: 1.4mg
Sodium: 318mg
Calcium: 20mg

go to the red arrow diner in manchester. get peanut butter pancakes or their mac and cheese. i have spent so many three-am's in this restaurant...

go to portsmouth. go to portsmouth. go to portsmouth. it's the cutest town in new england - almost 400 years old, prescott park is adorable in the spring, strawberry banke is this old museum town of sorts along the river with a bunch of restored houses from colonial times too. and there's this perfect stationery store that i can't remember the name of for the life of me...

then, of course, book a weekend in a bed and breakfast. there are plenty, believe me. i've stayed at the atwood in though, that was perfect.

Asked by krojo

Thanks! I’m looking forward to checking all these places out in the coming months. Strawberry Banke sounds right up my alley, I’m a sucker for restored houses and the like. You’re the best!

100 Southern Foods to Eat

Southern 100 foods-to-eat list

Reblogged from Jessica Sutton Design. She has eaten 66 on the list, alas, I have only eaten 63. I guess that means I have 37 foods to go! (Assuming I actually convince myself to try some of these!)

This is a list of 100 foods/beverages you should try before you die as a southerner. I have crossed out the foods I have had. What dishes have been left off?

1.  Appalachicola oysters

2.  souse

3.  A sazarac

4.  moonshine

5.  A Ramos gin fiz

6.  single-barrel bourbon

7.  Jack Daniels and coca cola

8.  a moon pie (Lookout Mountain brand of course)

9.  sweet tea

10. a pimento burger (Georgia)

11. whole hog barbecue

12. one of the “freak” bbq dishes (bbq sundae, bbq spagetti, etc.). Freak is my term.

13. pork shoulder in Memphis

14. dry ribs

15. wet ribs

16. a hot dog at the Varsity in Atlanta

17. a muffelata

18. what your waiter thinks you should have tonight at Galatoire’s in NOLA

19. frogmore stew

20. fried catfish

21.she-crab soup

22. Boiled crawfish at a roadhouse in Louisiana (e.g. the Guiding Star in New Iberia)

23. bbq with Carolina mustard sauce

24. insanely hot chicken in Nashville

25. bbq mutton (Kentucky)

25. burgoo (Kentucky)

26. brunswick stew

27. bbq chicken with “white sauce”  (North Alabama)

28. shrimp and grits

29. a lucky dog

30. seafood gumbo

31. chicken and sausage gumbo

32. fried okra

33. chitterlings

34. greens cooked with a ham hock

35. yellow squash casserole

36. deviled eggs

37. kumback sauce

38. Delta tamales

39. a steak at Does

40. red beans and rice

41. fried pie

42. Natchitoches meat pie

43. maquechoux

44. fried chicken, milk gravy, and rice

45. alligator

46. deep fried turkey

47. bread and butter pickles

48. blackberries just after they are picked

49. blackberry cobbler

50. pecan pie

51. extract pound cake

52. tea cookies

53. a breakfast of country ham, fried eggs, grits, biscuits, red eye gravy

54. a glazed and baked Tennessee or Kentucky country ham

55. hickory smoked sausage in a canvas poke

56. a Greek hot dog with meat sauce in Birmingham

57. pimento cheese sandwich

58. A fried fish plate from a fish shack anywhere along the Gulf or Atlantic coasts

59. a mint julep

60. boiled peanuts

61. peanut soup

62. sweet potato pie

63. sorghum molasses

64. Chesapeake bay softshell crabs

65. Maryland crab cakes

66. Stuffed ham (Maryland or Virginia)

68. cornbread

69. cornbread stuffing

70. andouille

71. boudin

72. jambalaya

73. gumbo z’herbes

74. crawfish etouffee

75. sugar cane

76. wild duck gumbo

77. shrimp remoulade

78. bread pudding with whiskey sauce

79. barbecued shrimp

80. A New Orleans creole Italian salad

81. field peas

82. okra and tomatoes

83. skillet corn

84. a “meat and three” plate lunch in mid-to-late summer

85. a revolving tables-style boarding house meal

86. red velvet cake

87. fried buffalo fish

88. ramps

89. yellow meat watermelon

90. Food and drink at an SEC football game tailgating

91. venison

92. turtle soup

93. quail for breakfast

94. pickled egg

95. Barqs root beer

96. A home or house-made cream pie with meringue on it

97. A country church “dinner on the grounds”

98. squirrel and dumplings

99. beaten biscuits

100. hoop cheese and saltines in a country store

Happy Birthday in a Tasty Low-Fat Cake!

Hungry Girl strikes again! A colleague of mine is having a birthday party tomorrow and since the majority of the women at my office are health & diet conscious, I offered to bake a confection that cut down on the calorie count. I did some research and found a recipe from Hungry Girl that I think will take the cake (pun intended). See the recipe below!

Deliciously Un-Devilish Chocolate Cake

Ingredients:

  1. One 8.5 oz box moist style Devil’s Food Cake mix (I used Duncan Hines)
  2. 1 cup fat free plain Greek Yogurt (like Fage Total 0%)
  3. 1 cup water

Preheat oven to 350. Combine ingredients in a large bowl. Whisk thoroughly and transfer to a baking pan sprayed with non-stick spray; bake in the oven until a knife inserted into the center comes out clean. (Refer to cake-mix box for pan size and approximate bake time).

Makes 12 servings

Now for the icing!

Creamy Cream Cheese Frosting Without the Guilt

Ingredients:

  1. 12 Tbsp Jet Puffed Marshmallow Creme
  2. 12 Tbsp Cool Whip Free, Thawed
  3. 1/2 Cup Fat Free Cream Cheese (I prefer reduced fat for better taste)
  4. 2 Tbsp Splenda

Mix all in a bowl and spread on the cake! Refrigerate until serving.

I topped mine off with strawberries for looks, but feel free to go nuts and use anything you like!

Thanks, Hungry Girl!